Editing Culinary/Cooking/Sauces (section)

=== Common Types of Sauces ===

'''Mother Sauces''': These are the foundation of many other sauces and include [[Culinary/Recipes/Béchamel Sauce|Béchamel]], Velouté, Espagnole, Tomato, and [[Culinary/Recipes/Hollandaise Sauce|Hollandaise sauces]].

'''Emulsified Sauces''': Sauces like [[Culinary/Recipes/Mayonnaise|Mayonnaise]] and Bearnaise are created by emulsifying fats and liquids.

'''Pan Sauces''': Made by deglazing a pan after cooking meat, often using wine or broth, to create a flavoursome sauce.

'''Compound Sauces''': These are variations of mother sauces with added ingredients, like Mornay sauce (Béchamel with cheese).

'''Cold Sauces''': Sauces like Salsa Verde or Chimichurri are served cold and add a refreshing element to dishes.